Original Recipe Yield 4
eggplant, peeled and cut lengthwise into 1/4 inch slices
· 1 cup
Italian seasoned bread crumbs
tablespoons olive oil
· 1 cup
· 1 (14
ounce) jar spaghetti sauce
cups shredded mozzarella cheese
· 1 (8
ounce) package angel hair pasta
the eggplant slices in egg, then coat with bread crumbs. Heat the
olive oil in a large
skillet over medium-high heat. Fry the eggplant on
each side until golden brown.
Remove to a paper towel lined plate to drain.
Preheat the oven to 350 degrees F (175 degrees C).
Spread a thin layer of ricotta cheese onto each slice of eggplant.
Place a slice of
prosciutto onto each one. Roll up tightly, and place
seam side down in a 9x13 inch
baking dish. Pour spaghetti sauce over the rolls,
and top with shredded mozzarella
for 15 minutes in the preheated oven, until the cheese is melted and
While the eggplant rolls are baking, bring a large pot of lightly
salted water to a boil.
Add the angel hair pasta, and cook for 2 to 3
minutes, until tender. Drain. Serve eggplant
rolls and sauce over pasta.